Tiger prawn toban with chilli butter recipe | delicious. magazine

Name: Tiger prawn toban with chilli butter recipe | delicious. magazine
Ingredients: 6cm piece leek (white part only), very finely sliced lengthways; 4 spring onions, very thinly sliced diagonally; 50ml olive oil; 200g sustainable raw tiger prawns, de-veined (butterflied) and rinsed under cold water; 6 shiso leaves, finely sliced (optional – see Know-how); Crusty bread to serve; For the chilli butter; 125g unsalted butter, softened; 75g crushed garlic (about 1 bulb); 225g jar ají amarillo paste (see Know-how); 1 tbsp sea salt flakes; 35ml fresh lemon juice; 90ml ponzu (see Know-how)

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This tiger prawn toban by Ross ShonHan is brimming with punchy Japanese flavours of shiso, ponzu and a spicy chilli paste.

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Ingredients

6cm piece leek (white part only), very finely sliced lengthways
4 spring onions, very thinly sliced diagonally
50ml olive oil
200g sustainable raw tiger prawns, de-veined (butterflied) and rinsed under cold water
6 shiso leaves, finely sliced (optional – see Know-how)
Crusty bread to serve
For the chilli butter
125g unsalted butter, softened
75g crushed garlic (about 1 bulb)
225g jar ají amarillo paste (see Know-how)
1 tbsp sea salt flakes
35ml fresh lemon juice
90ml ponzu (see Know-how)